Herbed Bread Stuffing with Mushrooms and Sausage

Trying to figure out what to add to your Thanksgiving menu?  I made this stuffing when I hosted Thanksgiving for my family last year and it was awesome.  It gets even better in the fridge too.  Courtesy of Cooking Light.

1 1/2  pounds peasant-style white bread
4  (4-ounce) links sweet turkey Italian sausage
2  teaspoons butter
1  pound cremini mushrooms, quartered
Cooking spray
2  cups chopped onion
1 1/4  cups chopped carrot
1 1/4  cups chopped celery
1/2  cup minced fresh parsley
1  tablespoon fresh thyme leaves
1  tablespoon minced fresh sage
1/2  teaspoon salt
1/4  teaspoon freshly ground black pepper
2  large eggs
1  (14-ounce) can fat-free, less-sodium chicken broth

Preheat oven to 400°.

Trim
crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes
in a single layer on 2 jelly-roll pans. Bake at 400° for 10 minutes or
until toasted.

Reduce oven temperature to 350°.

Cook
sausage in a large nonstick skillet over medium-high heat 10 minutes,
browning on all sides. Remove from pan; cut crosswise into
1/4-inch-thick slices.

Melt butter in skillet over medium-high
heat. Add mushrooms; sauté 4 minutes. Combine bread cubes, sausage, and
mushrooms in a large bowl.

Heat skillet over medium-high heat.
Coat pan with cooking spray. Add onion, carrot, and celery; sauté 5
minutes or until lightly browned. Add parsley, thyme, sage, salt, and
pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth,
stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a
13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 45
minutes or until browned.

Yield: 12 servings (serving size: about 1 cup)

NUTRITION PER SERVING
CALORIES
208(27% from fat); FAT 6.2g (sat 1.7g,mono 1.9g,poly 1.2g); PROTEIN
13.6g; CHOLESTEROL 68mg; CALCIUM 46mg; SODIUM 635mg; FIBER 4.1g; IRON
2mg; CARBOHYDRATE 25.9g